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Export 8 ingredients for grocery delivery
Step 1
To peel fresh ginger, rub the skin off with the edge of a spoon. Then grate.
Step 2
After rinsing your chard, carve the rib out from the leafy green and set aside. Chiffonade the greens or chop into bite sized pieces.
Step 3
Dice the onion and chard ribs finely, and mince garlic.
Step 4
Sauté diced onion and chard rib in coconut oil over medium heat until onion is translucent. Add the garlic and squash and cook for an additional minute.
Step 5
Stir in coconut milk, harissa paste, ginger and salt, then bring to boil. Cover, reduce heat to medium-low, and simmer until squash is almost done, about 10 minutes.
Step 6
Uncover the pan and raise heat, stirring occasionally until most of the liquid has evaporated and and the sauce has thickened.
Step 7
Add chard leaves wilt, turning occasionally, about 5 minutes.
Step 8
Serve hot.
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